Want to chow-down this meal? For free? Answer the questions! (Russell’s Smokehouse)

Note: The location of this dinner is Russell’s Smokehouse, not Green Russell. Corrected version below.

OK, Tableistas. We’ve got a pair of tickets to a booze-saturated, taste-buds-enlivening event at Russell’s Smokehouse on Wednesday night. The event, which begins at 6:30 p.m., brings distillers from Death’s Door Spirits, in Wisconsin, to the Denver restaurant, where Death’s Door’s celebrated spirits get paired with fare like rosemary-crusted pork loin with four-cheese polenta and ciccioli (a pork product), and seared pork belly with Colorado corn ravioli and cherry tomatoes.

The dinner hinges on pig because the distillers have fully embraced the idea of sustainability. Among other things, spent mash used in Death’s Door’s distilling is fed to heritage pigs, which are featured in Wednesday’s feast.

Company president and CEO Brian Ellison said the distillery is coming to Denver because Colorado has always been “very receptive to what our brand is about which started as an economic development project to help two brothers (Tom & Kenny Koyen) bring back farming to Washington Island, Wisconsin, which is a 35-square-mile island about five miles in the middle of Lake Michigan off the northeast Wisconsin coast. Also, my wife and I lived in Colorado for a number of years so it helps when you have friends in the area to support you. It’s the Rocky Mountain High!”

Given the quality of the drinks flowing on Wednesday, it’s going to get mighty high in Larimer Square.

He said they chose Russell’s Smokehouse for this dinner “because the location combines two things that I never seem to be far away from: great cocktails and well-prepared pork. Also, we do a lot of work nationally with the hat shop Goorin Brothers which is just a couple doors down. I love their hats.”